Manduguk - Korean Dumpling Soup

Ingredients

• For the dumplings: For the dumplings:
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1/2 cup (75g) finely chopped cabbage 1/2 cup (75g) finely chopped cabbage
• 1/4 cup (40g) finely chopped onion 1/4 cup (40g) finely chopped onion
• 1/4 cup (40g) finely chopped carrot 1/4 cup (40g) finely chopped carrot
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• For the broth: For the broth:
• 6 cups (1.4L) beef broth 6 cups (1.4L) beef broth
• 1 onion, quartered 1 onion, quartered
• 2 cloves garlic, smashed 2 cloves garlic, smashed
• 1-inch (2.5cm) piece ginger, sliced 1-inch (2.5cm) piece ginger, sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Sliced green onions Sliced green onions
• Kimchi (optional) Kimchi (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and water to make the dumpling dough. Knead until smooth, then cover and let it rest for 30 minutes.
2. 2.
   In another bowl, mix together the ground pork, chopped cabbage, onion, carrot, garlic, soy sauce, sesame oil, salt, and pepper to make the dumpling filling.
3. 3.
   Roll out the dumpling dough on a floured surface until it is about 1/8 inch (3mm) thick. Cut out circles using a round cookie cutter or a glass.
4. 4.
   Place a spoonful of the dumpling filling in the center of each dough circle. Fold the dough in half and seal the edges by pressing them together.
5. 5.
   In a large pot, bring the beef broth to a boil. Add the onion, garlic, ginger, soy sauce, salt, and pepper. Simmer for 10 minutes to infuse the flavors.
6. 6.
   Carefully drop the dumplings into the boiling broth and cook for about 5-7 minutes, or until they float to the surface.
7. 7.
   Serve the Manduguk hot, garnished with sliced green onions. Add kimchi on the side for an extra kick of flavor.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option. If desired, you can substitute it with ground chicken or beef.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Dumpling dough — Resting the dough allows the gluten to relax, resulting in a softer texture for the dumplings.
• Kimchi — If you prefer a spicier soup, add kimchi to the broth while simmering for an extra kick of flavor.

Tips & Tricks

• To save time, you can use store-bought dumpling wrappers instead of making the dough from scratch.
• If you prefer a clear broth, strain it before adding the dumplings.
• Customize the dumpling filling by adding your favorite vegetables or spices.
• Serve the Manduguk with a side of rice for a more substantial meal.
• Leftover dumplings can be frozen and used for future meals.

Serving advice

Serve the Manduguk hot in individual bowls. Make sure to include a generous amount of dumplings in each serving. Garnish with sliced green onions for freshness and color.

Presentation advice

When serving Manduguk, ensure that the dumplings are visible in the bowl, as they are the star of the dish. Sprinkle some sliced green onions on top for an appealing presentation. Serve with a side of kimchi for an authentic Korean touch.